Irish Stew
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.30 | kg | Lamb, ragout (stew/ goulache cuts) |
| Robertsons Atlantic Sea Salt and Black Pepper to taste | ||
| 30.00 | ml | Oil, Sunflower |
| 3.00 | g | ROBERTSONS Parsley 6 x 150g |
| 1.00 | g | ROBERTSONS Thyme 6 x 250g |
| 1.00 | g | Rosemary, dried |
| 1.00 | g | ROBERTSONS Bayleaves 6 x 100g |
| 3.00 | g | ROBERTSONS Black Peppercorns 6 x 800g |
| 1.00 | kg | Potatoes |
| 400.00 | g | Cabbage, white |
| 600.00 | g | Onions |
| 200.00 | g | Leeks |
| 350.00 | g | Celery, stalks |
| 350.00 | g | Green peas |
| 720.00 | g | Onions, pearl |
Preparation
1. Season meat and fry in oil in a pan to brown.
2. Place in pot and cover with water, spooning off excess fat.
3. Bring to the boil, add parsley, bay leaf, peppercorns, thyme and rosemary, enclosed in a muslin cloth.
4. Lower heat and simmer.
5. Peel potatoes and cut into bite sized cubes.
6. Chop the rest of the vegetables and add them with the potatoes to the meat.
7. Simmer for 20 minutes and add the peas.
8. Add more liquid if neede and simmer for 15 minutes.
9. Make sure the potatoes are cooked, adjust the seasoning.
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